รบกวนขอเปเปอร์หน่อยนะคะ

WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1993.tb00221.x/abstract;jsessionid=1BE7CC68B83158467E24EE39A343E42E.f04t03

Caking and Stickiness of Dairy-Based Food Powders as Related to Glass Transition
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1994.tb06893.x/epdf?r3_referer=wol&tracking_action=preview_click&show_checkout=1&purchase_referrer=onlinelibrary.wiley.com&purchase_site_license=LICENSE_EXPIRED

Effect of Water Content on the Glass Transition and Caking of Fish Protein Hydrolyzates
http://onlinelibrary.wiley.com/doi/10.1021/bp00024a013/epdf?r3_referer=wol&tracking_action=preview_click&show_checkout=1&purchase_referrer=onlinelibrary.wiley.com&purchase_site_license=LICENSE_EXPIRED


Caking of onion powder
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1969.tb01509.x/epdf?r3_referer=wol&tracking_action=preview_click&show_checkout=1&purchase_referrer=onlinelibrary.wiley.com&purchase_site_license=LICENSE_EXPIRED


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